This is a great recipe. You can make it the day before if necessary so you don't have to worry about last minute preparations. Leftovers are wonderful and it's such an easy and healthy recipe.
This serves six as a side but recipe is easy to double or triple as needed.
Silver Palate recipes remain a staple for me.
Nutted Wild Rice Salad
Source:The Silver Palate Cookbook :
1 cup (1/2 pound) raw wild rice
5 1/2 cups chicken stock
1 cup shelled pecan halves
1 cup yellow raisins
grated rind of 1 large orange
1/4 cup chopped fresh mint
4 scallions (green onions), thinly sliced
1/4 cup olive oil
1/3 cup orange juice
1 1/2 teaspoons salt
black pepper, to taste
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Directions
1 Put rice in a strainer and run under cold water; rinse thoroughly.
2 Place rice in a medium-size heavy saucepan. Add stock or water and bring to a rapid boil. Adjust heat to a gentle simmer and cook uncovered for 45 minutes. After 30 minutes check for doneness; rice should not be too soft. Place a thin towel inside a colander and turn rice into the colander and drain. Transfer drained rice to a bowl.
3 Add remaining ingredients to rice and toss gently. Adjust seasonings to taste. Let mixture stand for 2 hours to allow flavors to develop. Serve at room temperature.
